Steamed sea bass

Overview

Seabass not only has delicate meat, but also has high nutritional value. The key is that it has fewer bones than other fish. The most common thing eaten at home is steamed seabass, because the steamed seabass not only tastes very fresh and tender, but also ensures that the nutrients of the seabass are not lost. The method is also very simple. You only need to prepare the fish in advance, marinate it to taste, and finally steam it in the pot. Steamed seabass is based on steamed seabass. The seabass is first cut and shaped, then steamed in a pot. It is generous and honorable when served to guests, and both adults and children like it. The perfectly steamed fish meat is tender and very delicious.

Tags

• hot dishes
• chinese banquet
• banquet dishes
• lunch
• dinner
• bass
• cooking wine
• green onions
• peanut oil
• steamed fish with soy sauce
• wolfberry
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 First, prepare all the ingredients needed to make [Steamed Sea Bass]. First, cut the green onion leaves into shreds, then cut the ginger into shreds, and soak the wolfberries in water until soft. Put the bass into the pool and scrape off the fish scales, clean the internal organs and gills in the fish belly, and finally clean the fish with water.

   

2. 2 First use kitchen scissors to cut off the fins, then use a knife to cut off the head and tail of the bass, and then cut vertically from the back of the bass into thick, comb-shaped connected slices. Be careful not to cut off the belly of the fish, and try to keep the thickness of each slice the same.

   

3. 3 Put the cut fish head, tail and body into a basin, rub them evenly with salt and cooking wine, and marinate for about 10 minutes. Then separate the cut fish bodies, arrange them into fan shapes one by one, and place them on the plate on top of the green onion. Use kitchen scissors to cut the fish head from the chin, then place the fish head vertically on one end and the fish tail on the other end. Sprinkle with sliced ginger and top with soaked wolfberry.

   

4. 4 Add an appropriate amount of water to the steamer and bring to a boil over high heat. After the water boils, put the seabass into the pot. Steam over high heat for 8 minutes and then turn off the heat. Do not rush to open the lid after turning off the heat. Take it out after simmering for 5 minutes.

   

5. 5 After taking it out of the pot, pour off the excess soup on the plate, and use chopsticks to pick off the green onions under the fish and the shredded ginger on the fish. Pour steamed fish with soy sauce and sprinkle with shredded green onion and ginger. Heat the wok over medium heat until it is hot in the palm of your hand, pour in peanut oil, add peppercorns, heat until the oil is hot, then pour the hot oil on the fish.